Louisiana Dirty Rice

This looks like an excellent side dish alternative.  This recipe comes from Facebook but is originally Ashley's Recipes.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork sausage
• 4-5 cups cooked rice, prepared with chicken broth
• 2 cups chicken broth
• ¾ cup green bell pepper, diced
• ¾ cup yellow onion, diced
• ¼ cup celery, diced
• ¼ cup flour
• 1 tablespoon bacon grease or cooking oil
• 3 bay leaves
• 2 tablespoon fresh parsley, chopped
• 1 tablespoon dried oregano
• 2 teaspoon dried thyme
• 2 teaspoon minced garlic
• 1 ½ teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Directions:

• In a large skillet, heat bacon grease or cooking oil.
• Add ground beef and sausage and brown.
• As meat begins to brown, add diced bell pepper, onion, and celery.
• When meat is fully browned, stir in herbs and spices except for parsley. 
• Mix well.
• Add flour. 
• Mix well again, ensuring the flour coats the meat.
• Add broth and bay leaves. 
• Scrape the bottom of the pan to loosen any browned bits. 
• Allow to simmer for 5-8 minutes.
• Fold in rice and parsley. 
• Simmer for 5 more minutes. 
• Serve.

Sausage Green Bean Potato Casserole

While I was visiting family, I got multiple requests (okay it was my dad and aunt) for more recipes without cheese.  This recipe came from Facebook but is originally from D.K.H.  This exciting and flavorsome dish is a perfect blend of meat, veg, and potatoes for a warm hearty dinner.

Ingredients:

• 1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4″ thick
• 2 lbs baby creamer potatoes, washed, sliced in half
• 2 15 oz cans green beans, drained
• 1/8 cup vegetable oil
• 1/4 cup butter
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 1 tsp Slap Ya Mama® seasoning
• 1 tsp garlic powder
• 1 tsp pepper
• 1/2 tsp red pepper flakes
• 1/4 cup water

Directions:

• Preheat oven to 400° and spray a 9×13 baking dish with a non stick spray.
• Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.
• Add oil, seasonings, pepper and red pepper flakes to baggie. 
• Shake to coat.
• In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.
• Remove sausage from pan and when cool enough add to baggie.
• Melt butter in frying pan and add onions and garlic, cook until onions are translucent.
• Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.
• Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.
• Cover with foil and place in the oven. 
• Bake for 40 minutes or until potatoes are tender.
• Carefully remove from oven and enjoy!

Garlic-Rosemary Potatoes

I have always preferred mashed potatoes to boiled potatoes.  However, this recipe would make me miss mashed potatoes a little less.

Ingredients:

• 1 1/2 pounds small red potatoes
• 2 tbsp. olive oil
• 1 tbsp. garlic, finely minced
• 2 green onions, chopped
• 1 tsp. sea salt
• 2 tsp. rosemary, fresh or dried

Directions:

• Fill a stockpot with water , place over medium-high heat, and bring to a boil.
• While water is coming to a boil, cut the potatoes in half.
• Add potatoes to boiling water and boil until tender (approximately 10 - 12 minutes).
• Drain cooked potatoes, using a colander, then return to pot.
• Add olive oil, garlic, green onions, sea salt, and rosemary.
• Stir gently with a spatual until all ingredients are evenly coating potatoes.

Garlic Sweet Potatoes

I am a potato lover.  It does not matter how they are prepared: mashed, scalloped, fries, or chips.  However, this recipe will make a healthier, tasty, alternative.

Ingredients:

• 4 medium sweet potatoes
• 1 tbsp. butter
• 3 garlic cloves, minced
• 2 tbsp. plain nonfat Greek yogurt
• 1/2 cup unsweetened almond milk
• Sea salt and black pepper to taste

Directions:

• Preheat oven to 425 degrees
• Wash sweet potatoes and wrap in foil.
• Bake sweet potatoes for 1 hour or until soft.
• Remove foil and skins and set sweet potatoes aside.
• Place a skillet on the stove over medium heat.
• Melt the butter.
• Add garlic and saute until garlic is golden.
• Add the sweet potatoes, yogurt and almond milk.
• Mash the sweet potatoes and combine ingredient until smooth.
• Add salt and pepper to taste.

Crispy Baked Sweet Potato Fries

Both my wife and I could stand to loose a few pounds.  This recipe is a healthy alternative to French fries.  All the crunch with less calories.

Ingredients:

• 2 large sweet potatoes, peeled and cut into French fry -sized strips
• 2 - 3 tbsp. corn starch
• 2 tbsp. olive oil

Directions:

• Place sweet potato strips in a bowl of cold water and let sit 1 - 6 hours.
• Preheat oven to 375 degrees
• Drain all of the water from the bowl.
• Prepare a baking sheet with parchment paper lightly sprayed with non-stick cooking spray.
• Place corn starch in a large Ziplock bag.
• Add the fries.
• Seal and shake to coat the fries.
• Place the fries on the baking sheet in a single layer.
• Drizzle with olive oil.
• Sprinkle a little sea salt and pepper (optional).
• Bake for 15 minutes, flip, and bake for another 20 minutes.

Southwest Grilled Tomatoes

A perfect BBQ side dish.  With their unexpected burst of flavor, these grilled tomatoes are sure to be a hit.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 8 plum tomatoes, cut lengthwise in half
• 1/3 cup Diana Marinade Spicy Southwest
• 1/2 cup toasted chopped pecans
• 1/2 cup coarsely crumbled tortilla chips
• 1/4 cup crumbled goat cheese
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped green peppers

Directions:

• Heat greased barbecue to medium heat.
• Toss tomatoes with marinade.
• Combine nuts and crushed ships; sprinkle over cut side of tomatoes.
• Gently press nut mixture into tomatoes to secure.
• Grill tomatoes, cut sides up, 5 min. or until heated through.
• Transfer to platter.
• Top with remaining ingredients.

Garlic And Chive Mashed Sweet Potatoes

This recipe from the calendar that my wife got me last Christmas.  This is a nice alternative to standard mashed potatoes.

Ingredients:

• 6 garlic gloves
• 1/2 cup milk
• 1 1/2 pounds sweet potatoes
• 1 1/2 pounds Yukon Gold potatoes
• 2 tbsp chopped chives
• 1 tbsp butter
• 1/2 tsp kosher salt, plus more for cooking
• Fresh ground black pepper

Directions:

• In a small saucepan, place garlic and milk; heat over low heat while the potatoes cook, stirring occasionally (do not let boil).
• Wash and dice potatoes and sweet potatoes (do not peel).
• Place the potatoes in a large pot and cover with 3 - 4 inches of water; add a generous amount of kosher salt.
• Bring to a boil, add the sweet potatoes after 5 minutes.
• Boil 10 - 15 minutes until both are tender.
• Drain and let steam dry.
• Chop chives.
• Remove the garlic gloves from the milk and discard the garlic.
• In a large bowl, add potatoes, garlic-infused milk, butter, kosher salt, chopped chives, and fresh ground black pepper.
• Mash the potatoes.
• Serve immediately.

Note:

• Instead of mashing by hand, mix on medium-low with a stand mixer or hand mixer until desired consistency is reached.

Pepperoni Pizza Fries

How do you turn frozen fries into a delectable appetizer for a crowd?  Top waffle fries with all of your favourite pizza toppings.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 10 cups frozen waffle fries
• 1 cup Classico Fire Roasted Tomato Pizza Sauce
• 2 cups Cracker Barrel Shredded 3 Cheese Pizza Cheese
• 3 oz sliced pepperoni
• 2 Tbsp. chopped fresh basil
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 1 Tbsp. dried Italian seasoning

Directions:

• Heat oven to 450ºF.
• Bake fries as directed on package.
• Top with pizza sauce, shredded cheese and pepperoni; bake 3 to 4 min. or until cheese is melted.
• Top with remaining ingredients.

Spiced Roasted Cauliflower

An interesting side from my recipe-a- day calendar.  May even get me to eat my vegetables.

Ingredients:

• 1 head cauliflower
• 4 garlic cloves
• 1 lemon
• 2 tsp. cumin
• 2 tsp. coriander
• 1 tsp. paprika
• 1/2 tsp. red pepper flakes
• 1/2 tsp. kosher salt
• 1 tbl. olive oil
• fresh ground pepper

Directions:

• Heat the oven to 450ºF.
• Chop the cauliflower into bite-sized florets.
• Mince garlic cloves.
• Zest lemon.
• Combine all ingredients in a large bowl.
• Line a baking sheet with parchment paper and spread the cauliflower mixture onto the sheet.
• Bake until tender, about 40 minutes, stirring occasionally.
• To serve, squeeze over fresh lemon juice.

Two Potato Hash

This comes from the recipe-a-day calendar that I got for Christmas.  An excellent side dish for Sunday brunch.

Ingredients:

• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds re skinned potatoes
• 2 tbsp. olive oil
• 1 tsp. kosher salt
• Fresh ground pepper
• 2 cups tender greens

Directions:

• Preheat oven to 450ºF.
• Wash (do not peel) and dice potatoes
• In a bowl, mix potatoes with olive oil, kosher salt, and fresh ground pepper.
• Line a baking sheet with parchment paper.
• Pour potato mixture onto sheet.
• Roast for 30 - 35 minutes, stirring once, until lightly browned and cooked through.
• When the potatoes are done, mix in greens and allow heat to slightly wilt the greens.

Cornbread-Stuffed Baked Apples

Stuff apples with a mixture of cornbread stuffing, apples, bacon and pecans.  This simple side dish is as easy to make as it is delicious.  As always...Kraft recipe.

Ingredients:

• 6 Braeburn apples, cut lengthwise in half, cored
• 1 pkg. Stove Top Cornbread Stuffing Mix
• 1 cup hot water
• 4 slices cooked bacon, crumbled
• 1/2 cup chopped toasted pecans

Directions:

• Heat oven to 350ºF.
• Scoop out centres of apples, leaving 1/4-inch-thick shells. 
• Chop enough removed apple to measure 1/2 cup; place in medium bowl. 
• Discard remaining removed apple or reserve for another use.
• Add stuffing mix, hot water and bacon to chopped apples; mix lightly. 
• Spoon into apple shells. 
• Place in 13x9-inch baking dish.
• Bake 35 to 40 min. or until apples are tender.

Crispy Parmesan Baked Potatoes

I think this recipe may well be part of our appetizer buffet on Christmas Eve.  As always Kraft recipe...Kraft ingredients.

Ingredients:

• 1/2 cup Kraft 100% Parmesan Light Grated Cheese
• 1 tsp. garlic powder
• 8 small Yukon gold potatoes, cut lengthwise in half
• 3 Tbsp. non-hydrogenated margarine, melted

Directions:

• Heat oven to 400ºF.
• Mix cheese and garlic powder in shallow dish.
• Dip cut-sides of potatoes in margarine, then in cheese mixture. 
• Place, cheese-sides down, on baking sheet; drizzle with any remaining margarine.
• Bake 30 to 35 min. or until potatoes are tender.

Creamy Corn & Zucchini

Saute corn and chopped zucchini with sour cream and shredded cheese for a delicious vegetable side dish.  Topped with bacon and fresh cilantro, this Creamy Corn & Zucchini side dish recipe makes the most of seasonal produce.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 2 Tbsp. Kraft Zesty Italian Dressing
• 2 cups fresh corn kernels
• 1 zucchini, chopped
• 1/2 cup chopped onions
• 1 cup Cracker Barrel Shredded Creamy Mexicana Cheese
• 1/2 cup sour cream
• 1/4 cup fully cooked bacon pieces
• 1 Tbsp. chopped fresh cilantro

Directions:

• Heat dressing in large skillet on medium-high heat. 
• Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. 
• Remove from heat.
• Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and mixture is heated through, stirring frequently.
• Top with bacon and cilantro.

Grilled Summer-Fresh Peppers

Favorite flavor combo of tomatoes, basil and mozzarella - stuffed into and grilled in fresh pepper shells.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1 each yellow, orange and red pepper, cut lengthwise in half, seeded
• 18 fresh basil leaves, divided
• 18 cherry tomatoes, divided
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided

Directions:

• Heat grill to medium-high heat.
• Fill each pepper half with 1 basil leaf and 3 tomatoes; top with cheese. 
• Drizzle evenly with 2 Tbsp. dressing.
• Grill 8 to 10 min. or until peppers are crisp-tender.
• Place peppers on platter; top with remaining basil leaves and dressing.

Ba'Corn Cheese

Finally...finally Diners, Drive-Ins, and Dives has included one of the recipes I want to try on their webpage.  I see using this as an appetizer when we have or company or made over the fire when camping.

Ingredients:

• 2 tablespoons unsalted butter
• 2 strips bacon, chopped 
• 1/2 jalapeno, seeded and minced 
• 2 cups canned sweet corn 
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced 
• 2 scallions, thinly sliced 
• 2 tablespoons condensed milk 
• 2 tablespoons mayonnaise 
• 1/2 cup mozzarella cheese 

Directions:

• Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil.
• Heat a wok or saute pan over high heat. 
• Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. 
• Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. 
• Add the garlic and half of the scallions. 
• Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. 
• With a towel, grab your hot skillet from the broiler and carefully pour in the corn-cheese mixture. 
• Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. 
• Garnish with the remaining scallions.

Sensational Foil-Pack Vegetables

The perfect side dish for that barbecued steak.  Quick and barbecue-friendly, these veggies make it a cinch to offer up some delicious variety.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 cup each red and yellow pepper chunks (1-1/2 inch) 
• 1 cup zucchini chunks (1-1/2 inch) 
• 1 cup fresh mushrooms 
• 1 cup large cherry tomatoes
• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Directions:

• Heat barbecue to medium-high heat.
• Combine vegetables and dressing; spoon onto centre of large piece of heavy-duty foil. 
• Fold foil to make packet, leaving room for heat circulation inside.
• Grill 8 to 10 min. or until peppers and zucchini are crisp-tender, turning packet after 4 min.
• Cut slits in foil to release steam before opening packet. 
• Sprinkle vegetable mixture with cheese.

Bacon & Maple Scalloped Potatoes

Much like my father, I am a Potato man.
Here is a tasty twist that I think I shall try next time I cook a ham or pork chops.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 red onion, thinly sliced
• 125 g (1/2 of 250-g pkg.) Philadelphia brick cream cheese, cubed
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 1/2 cup milk
• 1/4 cup Oscar Mayer real bacon bits
• 1/4 cup maple syrup
• 2 lb. (900 g) Yukon gold potatoes (about 8), cut into 1/4-inch-thick slices
• 1 cup Cracker Barrel shredded double cheddar cheese

Directions:

• Heat oven to 400°F.
• Cook onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. 
• Remove onions from skillet.
• Add cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. 
• Remove from heat; stir in bacon and syrup.
• Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. 
• Top with remaining potatoes and cream cheese sauce; cover.
• Bake 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering for the last 15 min.

Zesty Herbed Carrots

"Unofficial" Month of Recipes - Day 29

This delicious carrot side dish is so easy to make with the addition of Kraft Dressing and fresh parsley!  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 lb. carrots, sliced
• 1/4 cup Kraft Balsamic Vinaigrette Dressing
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. walnut pieces, toasted

Directions:

• Cook carrots in dressing in large covered nonstick skillet on medium heat 10 min., stirring after 5 min.
• Stir in parsley and nuts.

Loaded Foil-Pack Steak Fries

"Unofficial" Month of Recipes - Day 21

Top wedges of Yukon gold potatoes with shredded cheddar, bacon bits and sliced green onions to make these easy foil-pack steak fries.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 lb. Yukon gold potatoes (about 4), each cut into 8 wedges
• 1/2 cup water
• 1-1/2 cups Cracker Barrel Shredded Old Cheddar Cheese
• 1/3 cup Oscar Mayer Real Bacon Bits
• 2 green onions, sliced

Directions:

• Heat barbecue to medium heat.
• Place potatoes in microwaveable bowl. 
• Add water; cover with parchment. 
• Microwave on HIGH 5 min.; drain.
• Transfer potatoes to large sheet of heavy-duty foil sprayed with cooking spray; fold to make packet.
• Grill 10 min. Cut slits in foil to release steam. 
• Carefully open top of packet. 
• Top potatoes with cheese, bacon bits and onions; reseal packet.
•  Let stand 1 to 2 min. or until cheese is melted.

Primavera Risotto

"Unofficial" Month of Recipes - Day 19

A restaurant classic made at home.  Packed with spring vegetables and a creamy finish.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 Tbsp. olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice, uncooked
• 1/2 cup dry white wine
• 3 cups 25%-less-sodium chicken broth, warmed
• 1 cup frozen baby peas
• 1/2 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1/2 cup Philadelphia Cream Cheese Product
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese

Directions:

• Heat oil in large deep nonstick skillet on medium heat. 
• Add carrots and onions; cook 5 to 7 min. or until onions are softened, stirring frequently and adding garlic for the last minute. 
• Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed.
• Add 1/2 cup broth; cook on medium-low heat 5 min. or until absorbed, stirring frequently. 
• Repeat with remaining broth, cooking after each addition until broth is absorbed, and adding peas and asparagus to rice with the last addition of broth.
• Add cream cheese product and Parmesan; cook and stir 2 to 3 min. or until cream cheese is melted and risotto is heated through.